Potato Recipes – Roasted Potatoes Part 1

    Published: 06-16-2009
    Views: 20,042
    Lieutenant Tom Popatis a firehouse chef, demonstrates how to make roasted potatoes.

    Tom Papoutsis

    Tom Papoutsis is a “Firehouse Chef” that currently holds the rank of Lieutenant with the Fairfax County Fire and Rescue Department. Tom’s experience in the Fire Service spans over 29 years, 19 of which have been with Fairfax County. The bulk of his firehouse culinary expertise has been practiced during his tenure there. He was a national finalist in the 2004 Tabasco Cook & Ladder Competition finishing in the top 10 of the nations Firehouse Chef’s, and traveled to New York City to compete in a cook off with his peers. He has also been placed on the “charity” auction block several times to prepare meals for the highest bidder. Tom likes to specialize in Italian and Greek cuisine being of the same heritage, but also enjoys preparing Asian and of course “Good Ole American” foods as well. He concentrates on entrées but also has a few hors d’oeuvres and dessert specialties as well, such as his versions of Bruschetta and Amaretto Cheesecake. For the past year he has been studying the practice of making homemade Italian deli meats and sausages. Tom’s motto: “It’s just cooking, not rocket science, take a chance…..you might like it!” Residing in Chambersburg, PA with his wife JoAnn, twins Jonathan & Katie and “Buddy” their Golden Retriever. Tom enjoys cycling, hunting, fishing, woodworking, raising his children and helping form today’s youth while volunteering with son Jonathan’s Cub Scout pack. Tom can be reached via e-mail at [email protected]

    Tom Popatis: Hi! I am Tom Popatis. Today, were in my home and were going to be doing some potato dishes. What were going to start out with, were going to do roasted potatoes, a very simple dish. Its very easy to put together. Something you can make for your family quick, easy about 45 minutes, no time, no effort.

    Were going to start out. Ive just got some roasted potatoes. We wash them off, wash them really good, get all the dirt out of the pores and essentially were not even going to peel them. Were just going to go with skins on. If you like, you can certainly peel; take the time to peel these if you dont want them, but actually these work pretty good and you can use russets, you can use reds, red potatoes are really good like this. What I am going to do, I am just kind of take and cut my potato in half. Were going to lay it like that; were going to cut it in half again. So, were actually quartering it and then were just going to cut chunks about three quarters to one inch like this. Were going to set those aside, take the next one, just run your knife through, keep your fingers back.

    Were going to put these in a bowl and then we have a couple more that we have to do and what I like to figure for the number of potatoes for people, is if you have four people, if youre feeding four, use four potatoes, its kind of like a bake potato. If youre going to have a bake potato, you have a whole potato. So, figure on one potato per person and that should generally be enough. So, right now were going to go ahead, cut these up and then well be back to put the dish together.